Optimization of postharvest ultrasonic treatment of kiwifruit using RSM-Reference-Cited by-同舟云学术

Optimization of postharvest ultrasonic treatment of kiwifruit using RSM

Published:2016-09 Issue: Volume:32 Page:328-335
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

Vivek K.^ORCID,Subbarao K.V.,Srivastava B.

Funder

Tezpur University

Publisher

Elsevier BV

Subject

Acoustics and Ultrasonics,Radiology, Nuclear Medicine and imaging,Chemical Engineering (miscellaneous),Inorganic Chemistry,Organic Chemistry,Environmental Chemistry

Reference36 articles.

1. Physicochemical and antioxidant properties of kiwifruit as a function of cultivar and fruit harvested month;Pal;Braz. Arch. Biol. Technol.,2015

2. Characterization of apple stem grooving virus infecting Actinidia deliciosa (Kiwi) in India;Bhardwaj;Sci. Hor.,2014

3. New temperate fruits: Actinidia chinensis and Actinidia deliciosa;Ferguson,1999

4. A comparative study of composition and postharvest performance of organically and conventionally grown kiwifruits;Amodio;J. Sci. Food Agric.,2007

5. Residual effects of controlled atmospheres on postharvest physiology and quality;Li;J. Am. Soc. Hortic. Sci.,1989

Cited by 57 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Synergistic modulation of oxidative peel browning in postharvest litchi through ultrasound and salicylic acid coupling;Scientia Horticulturae;2024-10

2. Effects of Ultrasonication and Modified Atmosphere Packaging on the Physicochemical Characteristics and Quality of Ready-to-Eat Pomegranate Arils;Horticulturae;2023-07-14

3. Ultrasound applications in drying of fruits from a sustainable development goals perspective;Ultrasonics Sonochemistry;2023-06

4. A Review of the Bioactive Compounds of Kiwifruit: Bioactivity, Extraction, Processing and Challenges;Food Reviews International;2023-05-17

5. Effect of cold plasma processing on physicochemical and nutritional quality attributes of kiwifruit juice;Journal of Food Science;2023-03-02